Nightshade Free Beef and Brussels Sprouts Hash
Skipping nightshades doesn't mean skipping bold, satisfying flavor — this hearty skillet hash proves exactly that. Ground beef gets browned alongside shredded Brussels sprouts and golden sweet potato cubes, building layers of texture and savory depth in a single pan. Coconut aminos stand in for soy sauce and bring a subtle umami richness, while turmeric and ginger add warmth without any reliance on peppers or tomatoes. The apple cider vinegar ties everything together with just enough brightness to keep the dish from feeling heavy. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. A scatter of fresh parsley at the end lifts the whole thing visually and adds a clean, herby finish straight from the skillet.
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Learn more →Ingredients
4 servings
- 1 lb ground beef (85% lean)
- 1 lb brussels sprouts, trimmed and shredded
- 1 medium sweet potato (about 10 oz), peeled and cut into ½-inch dice
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp coconut oil, divided
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the diced sweet potato in a single layer and cook, stirring every 2–3 minutes, until the edges are golden and the pieces are just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
- 2
Add another 1 tbsp coconut oil to the same skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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